CN104256791A - High-protein acidic juice and production method thereof - Google Patents
High-protein acidic juice and production method thereof Download PDFInfo
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- CN104256791A CN104256791A CN201410547226.3A CN201410547226A CN104256791A CN 104256791 A CN104256791 A CN 104256791A CN 201410547226 A CN201410547226 A CN 201410547226A CN 104256791 A CN104256791 A CN 104256791A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses high-protein acidic juice and a production method thereof. According to the acidic juice, milk protein is replaced with soy protein, so that the problem of raw material shortage is solved, and the beverage cost can be reduced; further, the milk protein belongs to animal protein and is not digested easily, the soy protein is adopted for replacement, and the digestibility is improved; the protein point in the beverage is increased to 3%-5% from the original 0.7%-1.0%, and intake of protein in the beverage is improved greatly; the spraying speed in a spraying acid dosing technology mostly adopts a mean speed, accordingly, local acid sinking of the protein is caused more easily, an isoelectric point is exceeded quickly after variable speed spraying acid dosing technology is adopted, generation of local acid sinking of the protein is reduced, and the beverage system is more stable.
Description
Technical field
The present invention relates to a kind of beverage, more precisely, relate to a kind of acidic beverages of high protein, the invention still further relates to a kind of preparation method of acidic beverages.
Background technology
Represent pure natural sincerity from the heat wave craved for Coca-Cola nineties in 20th century " Ask for More " to " NongFuShanQuan slightly sweet " this part silently to trickle among crowds, fight hard in beverage market disintoxicated always; But, proper soda and drinking water commercial struggle thick with the fumes of gunpowder when, tea beverage, as the up-and-coming youngster of green health, has captured the another lofty perch of market comsupton;
Here also do not sing and stop, sing again over there and play new song: " drinking Huiyuan's fruit juice; walk the road of health ", " Huiyuan " the new century start sung people loudly to nutrition, health, beautiful call, fruit drink becomes the new lover of beverage market gradually with high VC content, and currently comes, and fruit drink market are stablized, large sustainable development, and will there are very large potentiality.
Along with the raising of people's living standard and the enhancing of health care consciousness, the selection of consumer to beverage is more prone to select as milk beverage, comprehensive nutrition is balanced, good mouthfeel, have again the vegetable protein beverage of natural plant health-care function, vegetable protein has nutritious, low fat, without cholesterol, the advantage such as resource is wide, price is low simultaneously.Processing plant mainly cereal, oat, beans, dry fruit, etc.Wherein the exploitation of soybean beverage receives much attention, soybean has very high nutritive value and health care, its must amino acid pattern close to FAO/WHO suggestion mode, and it is close with the amino acid pattern of animal protein, than protein more completely, wherein bioactivator (such as isoflavones) has multiple health care, soy drink is made to have comprehensive nutritive value and superior health care, this point is applicable to the consumption demand of people very much, and soy protein beverages will become functional beverage of 21 century most market potential.
But domestic milk source is in short supply now, dairy product price is quite high and again and again appreciate, and casein neither be applicable to the optimum protein matter source of Chinese (Asian) physique in milk, and the albumen in milk is animal protein, human consumption's absorbability is poor, and wherein fat content is also higher, easily diseases induced, groups of people have lactose intolerance simultaneously, can not digest and assimilate milk protein.The protein content of current domestic albumen fruit juice acidic beverages is on the low side, mostly is the protein content of 0.7-1.0%; Spray rate many employings average rate in its spray acid adding process, more easily causes the acid of albumen local heavy; And the increasing of emulsion stabilizer surely processes the beverage of high protein content can not be made to have the preferably shelf-life.
Summary of the invention
The present invention, in order to solve problems of the prior art, provides a kind of high protein acidic juice.
Technical solution of the present invention: a kind of high protein acidic juice, is made up of following component according to weight portion:
Soybean protein isolate 3.333%-5.555%
Inspissated juice 1%-2%
White granulated sugar 5%
Sucralose 0.0025%-0.005%
Vegetable oil 0.3%-0.5%
FOS 1%
Citric acid 0.1%-0.15%
Natrium citricum 0.4%-0.5%
Tripolyphosphate 0.01%
Malic acid 0.05-0.1%
Monoglyceride 0.025%
Sucrose ester-15 is 0.015%
Stabilizer of acid beverage 0.4%-0.5%
Nisin 0.02%-0.03%
Sodium ascorbate 0.0001%
Flavoring essence 0.03%-0.04%
Food coloring 0.003%-0.0005%
All the other are water.
Preferably, described food coloring is purple sweet potato haematochrome or sunset yellow.
Preferably, described flavoring essence is blueberry flavor or orange juice liquid essence.
The preparation method of a kind of acidic juice provided by the invention, comprises the following steps:
A, protein sources pretreatment of raw material:
1) hydration: inject water in emulsion tank after, pours into soybean protein isolate in emulsion tank, stirs and is hydrated to without after protein dry powder, then add vegetable oil, continues to stir;
2) preheating, homogeneous: carry out homogeneous by after the preheating of above-mentioned whipping liquid, obtain protein sources pretreatment fluid;
The interpolation of B, emulsion stabilizer:
3) first by even for stabilizer of acid beverage, white granulated sugar, FOS, Sucralose, monoglyceride and sucrose ester-15 dry mixed, to be then under agitation slowly sprinkled in fresh water (FW), until colloid dissolves completely;
4) after colloid cooling, under agitation slowly join in above-mentioned protein sources pretreatment fluid, be stirred to till dissolving completely;
The interpolation of C, acid solution:
5) stir after inspissated juice, sodium ascorbate, natrium citricum, citric acid, malic acid and tripolyphosphate, and obtained acid solution after dilution;
6) speed changing type acid adding process is sprayed: acid solution is sprayed in vaporific mode, first stir under 2000-3000r/min condition, when pH arrives 5.5, change rotating speed into 6000-8000r/min, the condition changing 2000-3000r/min after pH4.2 reduces to again into stirs, and drenches acid liquid in the protein sources pretreatment fluid adding emulsion stabilizer agent;
7), after acid solution added, flavoring essence, food coloring and nisin has under agitation been added, obtained semi-finished product beverage;
8), will the mode of twice homogenization after the preheating of semi-finished product beverage, be adopted to carry out homogeneous process;
9) sterilization canned, detect dispatch from the factory.
Preferably, described step 2) the middle mode adopting twice homogenization, a homogeneous is 200-250bar, and second homogenate is 320-350bar.
Preferably, described step 6) in the temperature of acid adjustment control at 10-15 DEG C.
Acidic juice of the present invention, after substituting lactoprotein, had not only solved raw material problem in short supply but also can reduce the cost of beverage with soybean protein; And milk protein belongs to animal protein, there is non-digestible problem, after substituting with soybean protein, improve digestibility; Protein site in beverage is risen to 3-5% by original 0.7-1.0%, greatly improves the intake of protein in beverage; Spray rate many employings average rate in spray acid adding process, more easily causes the acid of albumen local heavy, crosses isoelectric point fast, reduce the generation that the acid of albumen local is heavy, thus make beverage systems more stable after adopting spray speed changing type acid adding process.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Below in conjunction with example, the present invention is further qualified, but the present invention is not limited only to following examples.
With reference to figure 1, the invention provides a kind of preparation method of acidic juice, comprise the following steps:
A, protein sources pretreatment of raw material:
1) hydration: inject water in emulsion tank after, pours into soybean protein isolate in emulsion tank, stirs and is hydrated to without after protein dry powder, then add vegetable oil, continues to stir;
2) preheating, homogeneous: carry out homogeneous by after the preheating of above-mentioned whipping liquid, obtain protein sources pretreatment fluid;
The interpolation of B, emulsion stabilizer:
3) first by even for stabilizer of acid beverage, white granulated sugar, FOS, Sucralose, monoglyceride and sucrose ester-15 dry mixed, to be then under agitation slowly sprinkled in fresh water (FW), until colloid dissolves completely;
4) after colloid cooling, under agitation slowly join in above-mentioned protein sources pretreatment fluid, be stirred to till dissolving completely;
The interpolation of C, acid solution:
5) stir after inspissated juice, sodium ascorbate, natrium citricum, citric acid, malic acid and tripolyphosphate, and obtained acid solution after dilution;
6) speed changing type acid adding process is sprayed: acid solution is sprayed in vaporific mode, first stir under 2000-3000r/min condition, when pH arrives 5.5, change rotating speed into 6000-8000r/min, the condition changing 2000-3000r/min after pH4.2 reduces to again into stirs, and drenches acid liquid in the protein sources pretreatment fluid adding emulsion stabilizer agent;
7), after acid solution added, flavoring essence, food coloring and nisin has under agitation been added, obtained semi-finished product beverage;
8), will the mode of twice homogenization after the preheating of semi-finished product beverage, be adopted to carry out homogeneous process;
9) sterilization canned, detect dispatch from the factory.
Preferably, described step 2) the middle mode adopting twice homogenization, a homogeneous is 200-250bar, and second homogenate is 320-350bar.
Preferably, described step 6) in the temperature of acid adjustment control at 10-15 DEG C.
In the present invention, what stabilizer of acid beverage adopted is the special acid stabilizer 8301 of bold and unconstrained bud, certainly, for a person skilled in the art, other also can be selected to be adapted to the stabilizing agent of acidic beverages.
Embodiment 1
Produce the batching of 1 ton of (1000kg) albumen fruit juice acidic beverages: take soybean protein isolate 33.33kg, concentrated orange juice 10kg, white granulated sugar 50kg, Sucralose 0.05kg, vegetable oil 3kg, FOS 10kg, citric acid 1kg, natrium citricum 5kg, tripolyphosphate 0.1kg, malic acid 1kg, monoglyceride 0.25kg, sucrose ester-15 be 0.15kg, the special acid stabilizer 83015kg of bold and unconstrained bud, nisin 0.3kg, sodium ascorbate 1.0g, orange juice liquid essence 0.3kg, sunset yellow 0.005kg, all the other are water.
Preparation method is as follows, comprises the following steps:
1, protein sources pretreatment of raw material:
1) hydration: in saccharifying tank after injection technology water, pours in emulsion tank by soybean protein isolate 33.33kg, stirs hydration 10min, until add vegetable oil without after protein dry powder, continues to stir 30s;
2) beat at a high speed: above-mentioned aqua liquid is beaten 10min under 1000r/min, becomes stable homogeneous state to aqua liquid, and just can not produce a large amount of foam and be advisable;
3) preheating, homogeneous: beat after liquid is preheated to 60 DEG C and carry out homogeneous, a homogenization pressure is 250bar, and second homogenate pressure is 350bar, obtains protein sources pretreatment fluid;
2, the interpolation of emulsion stabilizer:
4) first that special for bold and unconstrained bud acid stabilizer 8301, white granulated sugar (pulverizing in advance), FOS, Sucralose, monoglyceride and sucrose ester-15 dry mixed are even, then (water temperature is 75 DEG C) in fresh water (FW) is sprinkled into, until colloid dissolves completely at a high speed (5000r/min) is slow under stirring;
5) after colloid is cooled to 25 DEG C, slowly join in protein sources pretreatment fluid under high speed (5000r/min) stirs, be stirred to till dissolving completely;
3, the interpolation of acid solution:
6) stir after accurately taking inspissated juice 10kg, sodium ascorbate 1.0g, buffer (natrium citricum) 5kg, citric acid 1kg, malic acid 1kg and tripolyphosphate 0.1kg by formula, and obtained acid solution after dilution;
7) spray speed changing type acid adding process is adopted: acid solution is in the mode of vaporific sprinkling, stir under first 3000r/min condition under high velocity agitation, when pH arrives 5.5, condition rotating speed being changed into 8000r/min stirs, the condition changing 3000r/min when crossing isoelectric point (pH4.2) again into stirs, drench acid liquid in the protein sources pretreatment fluid adding emulsion stabilizer liquid, acid adjustment temperature controls at 10 DEG C;
8), after acid solution added, under agitation orange juice liquid essence, sunset yellow and nisin has been added, obtained semi-finished product beverage;
9), semi-finished product beverage is preheated to 80 DEG C after adopt the mode of twice homogenization to carry out homogeneous process, a homogenization pressure is 250bar, and second homogenate pressure is 350bar;
10) sterilization is canned: semi-finished product hot filling after sterilization treatment 2 ~ 3s at 135 DEG C;
11) finished product cools in time, and it is qualified to detect, and dispatches from the factory.
Embodiment 2
Produce the batching of 1 ton of (1000kg) albumen fruit juice acidic beverages: take soybean protein isolate 55.55kg, inspissated juice 20kg, white granulated sugar 50kg, Sucralose 0.025kg, Aspartame 0.075kg, vegetable oil 5kg, FOS 10kg, citric acid 1.5kg, natrium citricum 4kg, tripolyphosphate 0.1kg, malic acid 0.5kg, the special acid stabilizer 83014kg of bold and unconstrained bud, monoglyceride 0.25kg, sucrose ester-15 be 0.15kg, nisin 0.2kg, sodium ascorbate 1.0g, blueberry flavor 0.4kg, purple sweet potato haematochrome 0.03kg, all the other are water.
Preparation method is as follows, comprises the following steps:
1, protein sources pretreatment of raw material:
1) hydration: pour in emulsion tank by protein sources raw material (dairy products soybean protein) 55.55kg after injection technology water in saccharifying tank, stirs hydration 20min, until add vegetable oil without after protein dry powder, continues to stir 30s;
2) beat at a high speed: above-mentioned aqua liquid is beaten 15min under 1000r/min, becomes stable homogeneous state to aqua liquid, and just can not produce a large amount of foam and be advisable;
3) preheating, homogeneous: beat after liquid is preheated to 75 DEG C and carry out homogeneous, a homogenization pressure is 200bar, and second homogenate pressure is obtain protein sources pretreatment fluid after 320bar;
2, the interpolation of emulsion stabilizer:
4) first that special for bold and unconstrained bud acid stabilizer 8301, white granulated sugar (pulverizing in advance), FOS, Sucralose, Aspartame, monoglyceride and sucrose ester-15 dry mixed are even, then (water temperature is 70 DEG C) in fresh water (FW) is sprinkled into, until colloid dissolves completely at a high speed (5000r/min) is slow under stirring;
5) after colloid is cooled to 20 DEG C, slowly join in protein sources pretreatment fluid under high speed (5000r/min) stirs, be stirred to till dissolving completely;
3, the interpolation of acid solution:
6) stir after accurately taking quantitatively concentrated blueberry juice 20kg, sodium ascorbate 1.0g, buffer (natrium citricum) 4kg, acid (citric acid and malic acid) 2kg and quality improver (sodium phosphate trimer) 0.1kg by formula, and obtained acid solution after quantitatively diluting;
7) spray speed changing type acid adding process is adopted: acid solution is in the mode of vaporific sprinkling, stir under first (2000r/min) condition at a slow speed under high velocity agitation, when pH arrives 5.5, condition rotating speed being changed into 6000r/min stirs, the condition changing 2000r/min when crossing isoelectric point (pH4.2) again into stirs, drench acid liquid in the protein sources pretreatment fluid adding emulsion stabilizer liquid, acid adjustment temperature controls at 15 DEG C;
8) after acid solution has been added, blueberry flavor, purple sweet potato haematochrome and nisin is under agitation added, obtained semi-finished product beverage;
9) adopt the mode of twice homogenization to carry out homogeneous process after semi-finished product beverage being preheated to 80 DEG C, a homogenization pressure is 200bar, and second homogenate pressure is 300bar;
10) sterilization is canned: semi-finished product hot filling after sterilization treatment 2 ~ 3s at 140 DEG C;
11) finished product cools in time, and it is qualified to detect, and dispatches from the factory.
Acidic juice of the present invention, after substituting lactoprotein, had not only solved raw material problem in short supply but also can reduce the cost of beverage with soybean protein; And milk protein belongs to animal protein, there is non-digestible problem, after substituting with soybean protein, improve digestibility; Protein site in beverage is risen to 3-5% by original 0.7-1.0%, greatly improves the intake of protein in beverage; Spray rate many employings average rate in spray acid adding process, more easily causes the acid of albumen local heavy, crosses isoelectric point fast, reduce the generation that the acid of albumen local is heavy, thus make beverage systems more stable after adopting spray speed changing type acid adding process.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (6)
1. a high protein acidic juice, is characterized in that: be made up of following component according to weight portion:
2. acidic juice according to claim 1, is characterized in that: described food coloring is purple sweet potato haematochrome or sunset yellow.
3. acidic juice according to claim 1, is characterized in that: described flavoring essence is blueberry flavor or orange juice liquid essence.
4. a preparation method for acidic juice as claimed in claim 1, is characterized in that, comprise the following steps:
A, protein sources pretreatment of raw material:
1) hydration: inject water in emulsion tank after, pours into soybean protein isolate in emulsion tank, stirs and is hydrated to without after protein dry powder, then add vegetable oil, continues to stir;
2) preheating, homogeneous: carry out homogeneous by after the preheating of above-mentioned whipping liquid, obtain protein sources pretreatment fluid;
The interpolation of B, emulsion stabilizer:
3) first by even for stabilizer of acid beverage, white granulated sugar, FOS, Sucralose, monoglyceride and sucrose ester-15 dry mixed, to be then under agitation slowly sprinkled in fresh water (FW), until colloid dissolves completely;
4) after colloid cooling, under agitation slowly join in above-mentioned protein sources pretreatment fluid, be stirred to till dissolving completely;
The interpolation of C, acid solution:
5) stir after inspissated juice, sodium ascorbate, natrium citricum, citric acid, malic acid and tripolyphosphate, and obtained acid solution after dilution;
6) speed changing type acid adding process is sprayed: acid solution is sprayed in vaporific mode, first stir under 2000-3000r/min condition, when pH arrives 5.5, change rotating speed into 6000-8000r/min, the condition changing 2000-3000r/min after pH4.2 reduces to again into stirs, and drenches acid liquid in the protein sources pretreatment fluid adding emulsion stabilizer agent;
7), after acid solution added, flavoring essence, food coloring and nisin has under agitation been added, obtained semi-finished product beverage;
8), will the mode of twice homogenization after the preheating of semi-finished product beverage, be adopted to carry out homogeneous process;
9) sterilization canned, detect dispatch from the factory.
5. preparation method according to claim 4, is characterized in that: described step 2) the middle mode adopting twice homogenization, a homogeneous is 200-250bar, and second homogenate is 320-350bar.
6. preparation method according to claim 4, is characterized in that: described step 6) in the temperature of acid adjustment control at 10-15 DEG C.
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| CN201410547226.3A CN104256791A (en) | 2014-10-16 | 2014-10-16 | High-protein acidic juice and production method thereof |
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| CN201410547226.3A CN104256791A (en) | 2014-10-16 | 2014-10-16 | High-protein acidic juice and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112400998A (en) * | 2020-11-25 | 2021-02-26 | 山东蒙天乳业有限公司 | Fermented flavor beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112400998A (en) * | 2020-11-25 | 2021-02-26 | 山东蒙天乳业有限公司 | Fermented flavor beverage and preparation method thereof |
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